I made Mongolian beef tonight, and it came out great. I have several
Chinese cookbooks, but none of them had a recipe for this dish, I
suspect because it's "American Chinese", and not an "authentic" recipe.

So, I found this on the net. It is nicely balanced, not too sweet, not
too hot, not too much gloppy sauce, not too salty (I used regular soy
sauce, and left out the salt). I used ribeye, and served it over jasmine
rice.

Mongolian Beef
Serve this slightly spicy dish over wide rice noodles to catch all the
garlic- and ginger-laced sauce.

Cooking Light NOVEMBER 2012
Yield: 4 servings (serving size: 1 cup)
Total:20 Minutes

Ingredients
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Preparation
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat.
Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until
beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce
mixture; cook 1 minute or until thickened, stirring constantly.

Note:
This recipe originally ran in Cooking Light December, 2009 and was
updated for the November, 2012 25th anniversary issue.

Nutritional Information
Amount per serving

Calories: 237
Fat: 10.5g
Saturated fat: 3.5g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.1g
Protein: 26g
Carbohydrate: 9.1g
Fiber: 1.7g
Cholesterol: 60mg
Iron: 2.7mg
Sodium: 517mg
Calcium: 67mg